Step 1 Preheat the oven to 200°C. In a large bowl, combine flour, sugar, salt, yeast, oil, milk and water. Mix to form a dough, then knead on a floured bench for around 5 minutes until smooth, springy and elastic. Dust dough with flour as required during kneading.

Step 2 Place dough into a clean greased bowl and cover with greased cling flim. Place dough in a microwave and heat on low power for 1 minute, rest for 10 minutes, then repeat.

Step 3 While dough is rising, assemble topping. Cut capsicum in half, remove seeds and brush lightly with oil. Place in heated oven until skins blacken and blister, then remove and place in a plastic bag. When cool, slip off skins and slice flesh into strips. Chop mushrooms into chunks and drizzle with garlic butter. Mix together chutney and tomato paste.

Step 4 When dough is doubled in size, punch down and then roll out to a 37cm circle (if you like a thin crust you can roll it thinner). Slip onto a baking tray. Spread with chutney and tomato paste mixture then sprinkle on grated cheddar, garlic mushrooms and slices of chorizo. Lastly, add roasted capsicum, crumbled feta and a handful of fresh basil leaves if desired.

Step 5 Allow dough to rise a little then bake in preheated oven for 15 minutes, or until dough is golden and topping piping hot.